I noticed some people aren't into pork for various reasons. Almost every Korean market will have these and many Asian mkts too (can on right is cooked regular Mackerel). Cut into about 2" chunks & add the juice in the can for extra flavor. 100% of the juice is usually ok, but if you're sensitive, add to taste. No prep needed, less to clean up, so it's super easy for busy schedules.
by hitandruntrader
7 Comments
Honestly I prefer these for jorim, and tuna for kimchi-jigae…. tuna’s also in a convenient can.
But everyone has their own tastes for sure.
The tuna can kimchi jjigae was my most ordered dish when I lived in Seoul.
Yoooo thanks for the recommendation! I’m honestly not a big chunk pork belly fan so I’ve been using bacon instead, but tuna and this sounds like great alternatives to try!
Have any other random recommendations? I’ve started adding shiitake mushrooms and treating it almost like a hot pot with sliced ribeye and fish/shrimp balls
Tuna is my usual option, mostly for convenience! It’s also totally tasty without meat, if you add fish sauce or soup sot sauce.
Also canned tuna, and you can find that anywhere. But it really does change the flavor and scent of the jjigae, just like other canned fish. Personally, I still recommend pork for anyone that isn’t straight up against eating it.
I too make a little jigae with these. So good with a little rice.
Consider me as the old fart with a traditional palate. When I was growing up in Korea, we didn’t have canned tuna but did have fresh fish at the 시장 (outdoor mkt). My mom would leave me at the 순대 stall while she went shopping and come back with fish because meat was so much more expensive back then. If you haven’t tried these fish for your kimchi jjigae, give it a go. You might like the extra umami vs tuna. Be warned, though. If you’re not into fish, these might be too fishy.